Technical Tips for When Things Go Wrong with Cider Making
This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon.
This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”.
The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider
In this Cider Chat on Cider Problems
Dealing with rotten egg smell from your cider
Hydrogen sulfide (H2S) is a negative off-aroma compound that can occur in cider and has a rotten egg smell. It’s produced by the yeast Saccharomyces cerevisiae during cider fermentation.
Filtering cider
Using Reverse Osmosis (RO)
Tasting Panels for feedback
Dealing with a saturated cider maker’s palate
Saving samples from each batch to create a library for potential cider problems down the road
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